Shamrock soup
Recipe highlights
Total cooking time:
45 mins
Category:
Low Protein Diet - Phe Exchange Value 4.5 scones (exchange per serving 1/2) / 3.5 soup (exchange per serving 1)
Servings:
8 scones/ 4x soup
Ingredients**
Scones
- 250g Loprofin Mix
- 25g butter
- 2tsp baking powder
- 1tsp bicarbonate of soda
- 2x breakfast biscuits crushed
- 200ml Sno-Pro/ Loprofin Drink LQ
- Rapeseed oil for coating the scones
Soup
- 1 tbsp olive oil
- Knob of butter
- 1 clove of garlic chopped
- 1 onion chopped
- 1 leek
- 1 celery stalk chopped
- 200g broccoli florets
- Fresh thyme
- Salt/pepper for seasoning
- 800ml vegetable stock
Method
Scones
- Add the Loprofin Mix and the butter to a bowl and mix.
- Next, add the baking powder, bicarbonate of soda and breakfast biscuits before mixing.
- Pour in your Sno-Pro/Loprofin Drink LQ and mix until a dough forms.
- On a flat surface, sprinkle some Loprofin Mix and roll out your dough before moulding it into scones and placing on a baking tray.
- With a knife, create a cross on the top of each scone before coating each with rapeseed oil.
- Bake the scones at 180°C for 15 minutes.
Soup
- To a frying pan, add a knob of butter.
- Once the butter has melted, add the garlic and onion and fry.
- Next add the leek, celery, broccoli and fresh thyme and season with salt and pepper.
- Pour in the vegetable stock and stir until vegetables are cooked.
- Then using a blender, blend up the soup and serve with your scones.